FANTASTIC RECIPE!!!! Please do not skip on molasses just because there is also a sugar in the recipe. Those two ingredients have different sweetnes flavor and they need to be together. If you do not have red bell pepper like I did not have it you may add fire roasted pepper from the jar. Worked like a charm. I also did not have the chillie sauce so I added no salt tomatoe sauce and chipoltle chille in adobo sauce. I added a bit more garlicd cut it on cider vinegar and the result was incredible. Must try recipe. It does make a lot but in our household we cook a lot so the storage is not a problem. Thanks for such a great recipe!!
wow this is some great BBQ sauce, I have been wanted to try this for a while and I finally got to make it and used it with my Delicious Crock Pot Barbecued Pulled Pork I reduced the amounts by half but used 2 heaping tablespoons fresh minced garlic and 1 habanero pepper plus 1 teaspoon crushed chili flakes, my family loves extreme heat, this paired up so well with my pulled pork, soooooo good! thanks for this great recipe Pokey, I will make again for sure!
I'm not sure if I did something wrong, but the finished sauce came out with a somewhat chalky feel in the mouth. I did not have enough chili sauce, so I used ketchup to make up the difference. I had to use green peppers instead of red, and I used a couple generous tablespoons of chipotle pepper puree for the heat. Other than that, I followed the recipe as written. The flavor was good, but next time I make this, I'll be sure to use the full amount of chili sauce and will only use 2 tablespoons liquid smoke during cooking, and the remaining tablespoon right when it comes off the heat as I expected a smokier flavor than I got. The only thing I can think of that I may have done wrong that gave me the off texture was maybe that I cooked it a few minutes too long or something. I used it to make barbecue beef from leftover pot roast, and it tasted very good. Even so, I think I can do better the next time I make this, especially since you personally recommended this recipe to me a few years back when I asked for a good bbq sauce recipe. When I make it again, I will submit another review.
Don't tell my husband, but he's a native Texan, and I think this sauce is better than his!
I cut the recipe in half, and I left out the habanero pepper, since I was cooking for children. The only chili sauce I had on hand was rooster sauce, though, so it still had a bit of a kick to it. I will definitely use this recipe again!
Fantastic recipe! I had to take some liberties with it, based on what I had on hand. I cut the recipe in half, but I still used a whole habanero. It was hot! But it was great. Also, I used thai sweet chii sauce in place of plain chii sauce, half pomegranate molasses and half regular, and ancho chile powder in place of regular. I added some honey for extra sweetness, too. Yum!! Thanks so much!
I've made this two weekends in a row now, and it was a big hit both times. So far I've tried it on Chicken and BBQ Oysters. My wife used the leftover sauce from the prior week to make BBQ Baked Beans. This stuff is great!
Brilliant! This is true to its name. All my friends and family have been impressed with this tangy sauce. Thanks, Pokey!
Delicious! I modified it a bit because of what I had on hand (no red bell peppers, and sport peppers instead of habanero). It's so good! I skipped the brown sugar because I thought it was sweet enough with the molasses, and used ketchup entirely and no chili sauce. Fantastic recipe - just what I was looking for! Has a great dark color to it!